Duck terrine (breast and roast) with lavender

Both the breast and the roast are used for this opulent, lavender-flavoured duck terrine by Jany Gleize . The French celebrity chef has 1 Michelin star and runs the La Bonne Stage restaurant at Château Arnoux in the Alpes-de-Haute-Provence region.

His cuisine focuses on the essentials and is heavily inspired by the region. Most of the vegetables, blossoms and herbs he uses come from the castle's own garden.

Enjoy the terrine with a lamb's lettuce or on its own on freshly roasted country bread. Add a few good friends and a glass of wine - that's all it takes... bon appétit!

  • All the ingredients, with the exception of some spices, come from France.
  • Without gluten, lactose, egg and curing salt.
  • Free from colourings, flavor enhancers and preservatives.
  • Once opened keep refrigerated for up to 5 days.
  • Best before date before opening: 30 months.
Sale price€ 12,95 EUR (64,75€/kg)
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Maison Telme Fleischkonserven Glas 200g Enten-Terrine (Brust und Braten) mit Lavendel Maitre Philippe et Filles

Duck terrine (breast and roast) with lavender

Jar 200g

Maître Philippe & Filles Hauptladen

Pickup currently unavailable

Emser Straße
10719 Berlin
Germany

+493088683610

Customer Reviews

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D
Dominique (Moerfelden-Walldorf, Germany)
Her­vor­ra­gend!

Wirklich köstlich. Der Lavendel macht die Terrine zum etwas ganz Besonderem.

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